Tzatziki Sauce (Yogurt and Cucumber Dip)
Ingredients
- 1 (16 ounce) container low-fat plain yogurt
- 1 cucumber, peeled, seeded, and grated
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- salt and ground black pepper to taste
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Instructions
- Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
- Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
- Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.
Source
Original recipe: View Original